Gott’s Roadside is celebrating autumn and Oktoberfest with this month’s specials. Gordon Biersch’s Marzen (the style of beer served at the first Oktoberfest) is on tap—medium bodied with notes of caramel and spice, and a dry finish—alongside a Bavarian-style Bratwurst served with sauerkraut and house-pickled vegetables. The autumn salad on the specials menu has chopped kale, chicory, walnuts, dried plums and peaches, and Laura Chenel goat cheese tossed in a honey-apple cider vinaigrette. Plus, Gott’s crispy fried zucchini sticks will stay on the specials menu through October thanks to their popularity.
Autumn is here and tea is perfect for the season. Napastak offers a variety of tea collections such as Kusmi, Tea Forté, Terr d’oc, and more. Chef Napastäk is on a journey to find the most exquisite teas from fine tea-growing regions and bring them back to tea lovers here in the Napa Valley. The store will feature a much broader line of unique teas, which will be unquestionably the finest, most aromatic, most sought-after teas in the world.
Try making your own seasoned butter by following this Whole Spice recipe! Be sure to use grass-fed Irish butter for extra nutrition and higher butterfat content, or use avocados in place of butter if you’re vegan. Get creative and try your own flavored butter with other herbs and spices!
Sweet Smoked Paprika Butter
(About 5 tablespoons)
4 Tbs. Irish butter, at room temperature
1 Tbs. Whole Spice Sweet Smoked Paprika
Mix the spice and butter very well.
Place on a sheet of plastic wrap and form into a log.
Wrap well and refrigerate or freeze.
Bold Italian Butter
(About 5 tablespoons)
Mix well, prepare and store as above.
Nothing beats the end-of-summer heat quite like a cold glass of bubbly and a dozen freshly shucked oysters at Hog Island Oyster Bar in Napa. A farewell summer toast. On September 27, Hog Island is toasting its employees and will be closed for the day, reopening on Monday, September 28.
Ritual Coffee Roasters has unveiled a new nitrogen infused, kegge cold brew coffee service, made with Hacienda Carmona single origin coffee from Guatemala. Whereas the process of cooling hot brewed coffee to make iced coffee can change both flavor characteristics and dilute the coffee-to-water ratio, this special proprietary method ensures a velvety smooth extraction that responds well to nitrogen infusion and pressurized on-draft service. One of the friendly expert baristas will be glad to give you a taste, then serve you a glass of either the house-made cold brew (fresh and on tap), or 9 oz of the special Nitro brew, beautifully presented in unique glassware. Or better yet, stop by Three Twins Ice Cream first, get a scoop or two of your favorite ice cream, and Ritual will make you a Nitro cold brew float!
What better way to enjoy a cool breakfast or lunch, than with a delicious BLAT — bacon, lettuce, avocado and tomato. But not just any BLAT, one made on The Model Bakery‘s famous English muffin! Model now offers a toasted English muffin with basil aioli, heirloom tomatoes, bacon, avocado and lettuce…can you say yum!
Bread, glorious bread is celebrated this month as August is National Sandwich Month. Cate & Co. is delighted about this as they are all about breads, in all shapes, forms and flavors; and with bread come sandwiches. Thanks to the fourth Earl of Sandwich in England, we actually have a sandwich to celebrate (“Sandwich” is actually the name of a place in England). Whether you create your own sandwich from a boule, or a loaf or a baguette, Cate & Co. has what you’ll need, and of course it’s Gfree. Or, you could feast on one of Cate & Co.’s sandwiches made to order while you debate if “open-faced” is still a sandwich!
What’s better with your favorite frosty beverage than a sausage hot off the grill? The Fatted Calf has many beer-friendly meaty eats on its menu but a favorite is the Craft Beer Link made this week with the rich and malty Drakonic Imperial Stout from Drake’s Brewing in San Leandro. This smoky, snappy sausage is a beer’s best friend. Eat, drink and enjoy!
Just in time for the dog days of summer, Napa Valley Distillery (NVD) has bottled its ever popular brandy mint julep. In 1803, the Mint Julep was described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning.” The first Mint Juleps enjoyed by the American colonies were made with brandies or rum. Following colonial tradition, NVD’s version is made with three varieties of local, hand-harvested, fresh mint, natural sugar, and their own aged, premium California brandy. Pick up a bottle before the season ends and then say goodbye until next year.
Be sure to stop by The Olive Press to grab some artisanal mustard to complement your 4th of July Menu! While you’re at it, pick up some dipping oil for an easy marinade, tapenade for a quick appetizer, and almonds for the perfect snack! –
Curious about the wines of South Africa? Oxbow Cheese & Wine Merchant (OC&WM) has procured the 2011 Keermont Syrah for its red cellar trio wine club and shelves. This deeply flavored, complex red was grown in the beautiful amphitheater known as Paradise Valley in Stellenbosch. Production was quite limited, and the wine has received significant international recognition, including top awards from Decanter Magazine in the UK. The closest wine parallel outside South Africa for Keermont Syrah is probably Côte Rotie in the northern Rhone Valley of France, where the fine reds are predominantly Syrah (a little Viognier is allowed), and are legendary for their longevity in the cellar.
Everything that you find in Cate & Co.’s bakeshop is created in their kitchen except for a couple of items that they discovered, fell in love with, and just had to share with their customers. They call these items “Cate’s Fantastic Finds!” The most recent “find’ is a line of nitrite-free salamis in a variety of distinctive flavors created by Bay Area producer Zoe’s Meats. Ideal for picnics and snacking, the salamis also make a savory accompaniment to a cheese board along with a sliced Cate & Co. sourdough baguette.
The Oxbow Cheese & Wine Merchant is now offering cheese plates in an easy ready to-go, picnic-style pack. Currently they are available only on Saturdays and Sundays (all food on the menu can be prepared to go as well). There are two varieties of cheese plates with three different cheeses, dried fruit and almonds. You can purchase them in the large container for $15 or grab the smaller size for $10. There is also have a meat plate to go, which comes with Prosciutto, Salami, Pork Rillettes, olives and cornichons. These ready-to-go plates are perfect for those going out wine tasting for the day, taking a tour on the Wine Train, or just want some delicious snacks for a nice picnic. – See more at: http://oxbowpublicmarket.com/cheese-plates-to-go/#sthash.FcPKGlCf.dpuf
Pre-order grad cupcakes and cakes in custom colors, decorations and themes. Give Kara’s Cupcakes a call to cater your graduation party and sweet celebration. Stop by the bakery, order online, or call the cupcake hotline to pre-order: 1-866-554-CAKE (2253).
Delicious Riverdog Farm chickens are back at The Fatted Calf. Riverdog’s freedom ranger flock is organically raised outside in the beautiful Capay Valley using a cleverly devised mobile coop system which allows them access to fresh alfalfa pasture daily. And the results are in the sweet, nutty flavor of these beautiful birds. Fresh whole and half chickens are available for $8.50 per pound every week. Fatted Calf is happy to cut and season your bird at no additional charge so you can simply fry, stew, grill or roast and enjoy!
The infamous Bloody Mary…a magical brunch libation that transcends tomato juice and vodka. The rich umami of the salt and spices, tangy tomato, hearty spirited backbone, and unlimited garnishes make this America’s favorite weekend beverage. If you love Bloody Marys as much as we do then you must pick up a bottle of Napa Valley Distillery‘s Napa Reserve and The Real Dill Bloody Mary Mix to make the Sunday Bloody Mary! Napa Reserve: $65. Bloody Mary Mix: $15. Mention this and get 10% off these products through the end of April.
The Model Bakery knows how to celebrate Easter! From breakfast pastries (hot cross buns, cinnamon rolls, espresso bundt cake and more) to organic, artisan breads (bunny bread, bacon batard, ciabatta and more) to cookies, tarts and pies (iced Easter sugar cookies, strawberry mascarpone tart, strawberry rhubarb pie and more). And the cakes…carrot egg cake, berries and cream egg cake, chocolate egg cake, coconut bunny cake, tres leeches cake, plus coconut bunnies, red velvet eggs, cupcakes a more. All orders must be placed by Friday, April 3 as they’re baked fresh, just for you! Email or call 707-259-1128 to place your order.
Super fragrant, locally grown loose gardenia blossoms are back! They’re all you need to transform a car/bedroom/bath/cubicle into a personal tropical island and make a great “just because” treat for yourself or a friend. Stop by The Monkey Flower Group for just a sniff, or take some with you to make springtime in Napa feel even more like paradise.
The oak really comes through strong on this one, making it very dry and peppery on the front palate. Only on the finish do you get the cherry, which builds and lingers on the palate. The oak really gives this spirit a rye whiskey character, despite its true brandy nature. An esoteric spirit that eludes definition, it will make a Manhattan like no other. Enjoy some tonight for just $32 a bottle at Napa Valley Distillery.
The Cherry Manhattan
served up in a chilled cocktail glass
2 oz Napa Valley Distillery Cherry Brandy
1 oz Carpano Antica
12 drops maraschino liqueur
12 drops Abbott’s bitters or other high quality aromatic bitters
1 Luxardo cherry for garnish
Fill a cocktail shaker half way with ice. Add cherry brandy, Carpano Antica, maraschino liqueur, and 6 drops of bitters. Stir, DO NOT SHAKE, for 20 seconds. Garnish with Luxardo cherry, and strain contents of shaker into glass. Float 6 drops of bitters on top. Classic Manhattan flavor with a big cherry twist!
*Note: An easy way to remember the proportions of the classic Manhattan: Manhattan’s area code. 2-1-2. 2 oz spirit to 1 oz vermouth to 2 dashes bitters.
You’ve come to know C CASA for its tacos and enchilada plates, but did you know that C CASA also features rotisserie Mary’s chickens and ducks? Their $30 dinner special features a whole rotisserie chicken, accompanied by some favorite sides: six made-to-order corn tortillas, two orders of beans (white or black) and shaved cabbage fuji apple salad. Treat yourself and let C CASA do the cooking for you tonight!
Love is in the air, and what better way to show your Valentine how you feel than with a heart-shaped, iced cookie from The Model Bakery? Stop by and pick up a couple, or how about a dozen, to show your love for family, friends and co-workers…they’ll be sure to love you back!
If you smelled truffles in the air, it wasn’t your imagination. Last week’s Truffle Festival put Napastak in the mood to keep the truffle theme going for another week. Napastäk is extending its 10 percent discount on Urbani truffle sauces until next Tuesday, January 27. As quoted, “There are two types of people who eat truffles: “Those who think truffles are good because they are dear and those who know they are dear because they are good.” Bon Appétit!
Kara’s Cupcakes brings back a classic cupcake flavor – neapolitan – available all month. And introduces a special NEW flavor – chocolaty chocolate vanilla chocolate chip in support of the Napa Valley Vine Trail. Stop by the bakery or call the cupcake hotline to pre-order: 1.866.554.CAKE (2253). Order online at karascupcakes.com.
Receive 10 percent off wonderfully delicious gourmet products at Napastak. Choose from a wide selection of unique ingredients such as locally handcrafted, authentic style arugula, pepperoncini and capellini pasta; aged balsamic; balsamic jelly; locally produced elderberry, prickly pear, d’Anjou pear and mango vinegars, authentic Italian truffle oil; organic jam with a variety of unique flavors such as quince, mulberry, apricot, blackberry, jalapeño and apple; truffle or cognac mustard; organic flour; soy and balsamic flavor pearls, and much much more.
From holiday dishes and serving pieces to ornaments and decorations, this is your last chance to get holiday items at 50 percent off! Visit Poor House now through this Friday, January 9 to take advantage of this significant discount.
Celebrate the New Year with barks and brittles from Anette’s Chocolates! Both are available individually or in a combo-set and flavors include the award-winning chili lime tequila, beer, bourbon and Chardonnay brittles…even a hot and spicy one! Stop by Anette’s for a taste.
The holidays are here again. Don’t have time to bake? Visit Ca’ Momi’s pastry case. Bonus: Ca’ Momi pastries are made with fresh and natural ingredients. Order some crowd-pleasing bignè (optionally gluten free!) or plenty more delicious Italian cakes, cookies, and treats. To place your special holiday order, phone 707-257-4992 or visit the kiosk. Remember to call with at least 24 hours notice!
Poor House is chock full of great ideas for Hanukkah gifts, stocking stuffers and all sorts of holiday goodies – puzzles and games, vibrant color pencil sets and sketch pads for budding artists, whimsical stamps & ink pads, French shadow puppets, sweet Blah-Blah stuffed animals, knit-your-own dog or cat kits, even sparklers!
The Dungeness crab and lobster at Eiko’s at Oxbow is fresh and sustainable from California and Maine, respectively. The crab comes whole for $20.95/lb. or fresh meat is $55.95/lb. Lobster is market price. Add crab or lobster to your menu this holiday season. Pre-order (48 hours needed for special orders) at Eiko’s at Oxbow or by calling 707-501-4444.
Served raw on the half shell, baked in a classic Thanksgiving oyster stuffing, or served as a warming appetizer in Chef Ron Stainer’s Hog Island Oysters Fungi. Hog Island Oysters are a perfect way to welcome the holidays. Pre-order at Hog Island Oyster Bar. 707.251.8113. All orders must be placed by 3 pm Tuesday, November 25th. Pick-up by 3pm on Wednesday, November 26th.